Throw Down Zucchini Lasagna

Throw Down Zucchini Lasagna

Christine and Carla Pallotta

Christine and Carla Pallotta

October 23rd, 2017

https://simplefeast.com/chefscatalog

Throw Down Zucchini Lasagna



Serves 8
2 hours 40 minutes total time
1 hour 10 minutes active time
Intermediate, Kid Friendly

Zucchini lasagna are two words permanently carved into our psyche. We needed a third zucchini dish for a video but we couldn’t agree so it escalated into a fight and major meltdown. We did go with zucchini lasagna – the same dish that later won “Throw Down with Bobby Flay” and became the most popular dish on the menu.

Ingredients
Ricotta Filling
2 pounds whole milk ricotta cheese
2 large eggs
1/4 cup finely chopped flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated Pecorino Romano cheese

Fried Zucchini
6 zucchini (2 ¼ pounds)
2 cups all-purpose flour
6 large eggs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons finely grated Romano cheese (1 ½ ounces)
Grapeseed oil, for frying

Directions
To Assemble
4 cups marinara sauce, preferably Christine and Carla’s Marinara Sauce
3 cups grated fresh mozzarella (1 pound)

To Drain the Ricotta
Line a fine-mesh strainer with a double layer of cheesecloth and set over a bowl. Add the ricotta and refrigerate for 2 hours to drain off the excess liquid.

To Make the Zucchini
Meanwhile, cut the zucchini lengthwise into slices about 1/4-inch thick.

Place the flour in a shallow bowl. In a separate shallow bowl, mix the eggs, salt, pepper, and Romano cheese with a fork.

Heat one inch of grapeseed oil in a large frying pan over medium-high heat until the oil is shimmering.

Line a baking sheet with paper towels and have it nearby.

Working with a few slices of zucchini at a time, coat the slices in the flour and then dip in the egg mixture, letting any excess drip off and remain in the bowl (but, be sure they are well coated with egg and cheese). Carefully put in the oil, being sure not to overcrowd, and fry turning and adjusting the heat as needed for even browning, 2 to 3 minutes per side. Transfer to the paper towels.

Repeat with the remaining zucchini slices, stirring the egg mixture frequently while coating to keep the cheese suspended in the mixture and adding additional oil as necessary.

To Make the Ricotta Filling
In a large bowl, mix the drained ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.

To Assemble, Bake, and Serve the Lasagna
Preheat the oven to 375º F.

Spread 1/2 cup of the marinara sauce in the bottom of a 9- by 13- by 2-inch baking dish. Layer one-third of the slices of the fried zucchini, slightly overlapping, to cover the bottom of the dish. Spread one-third of the marinara over the zucchini. With a silicone spatula, spread one-third of the ricotta mixture over the marinara, and sprinkle with one-third of the mozzarella.

Repeat layering the zucchini, marinara sauce, ricotta filling, and mozzarella, two more times, ending with the mozzarella.

Cover the top of the dish with aluminum foil, tenting it to prevent the cheese from sticking. Set the dish on a baking sheet and bake for 1 hour.

Remove the foil and continue to bake until the top is slightly browned, 10 to 15 minutes.

Remove from the oven and let rest for 15 minutes before cutting into portions. Serve with extra sauce spooned over the top or on the side if you like.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Ricotta Filling
  • 2 pounds whole milk ricotta cheese
  • 2 large eggs
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (2 ounces) finely grated Pecorino Romano cheese Ingredients//Fried Zucchini
  • 6 zucchini (2 ¼ pounds)
  • 2 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup plus 2 tablespoons finely grated Romano cheese (1 ½ ounces)
  • Grapeseed oil, for frying Ingredients//To Assemble
  • 4 cups marinara sauce, preferably Christine and Carla’s Marinara Sauce
  • 3 cups grated fresh mozzarella (1 pound)
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